Apple Whiskey Crumble Pie

The hand-rolled crust, made with organic butter and house-rendered lard from heritage hogs raised on small family farms, is satisfyingly thick, buttery and flakey with a prettily fluted edge. The interior is loaded, simply loaded, with a variety of whatever apples are best in the market, including Mutsu, Braeburn, Cortland and Cripp’s Pink and flavored with just enough whisky to make them sing.

On top of this glory of apples is a crumble topping, thick and crunchy and sweet with warm notes of dusky cinnamon, the perfect flavor to underscore the apples. Then, using the same care they used to assemble the ingredients, they perfectly bake the pie, pulling it out of the oven at the exact moment the apples are soft enough to be toothsome but still crunchy enough to deliver the ideal balance of taste and texture.

The hand-rolled crust, made with organic butter and house-rendered lard from heritage hogs raised on small family farms, is satisfyingly thick, buttery and flakey with a prettily fluted edge. The interior is loaded, simply loaded, with a variety of whatever apples are best in the market, including Mutsu, Braeburn, Cortland and Cripp’s Pink and flavored with just enough whisky to make them sing.

On top of this glory of apples is a crumble topping, thick and crunchy and sweet with warm notes of dusky cinnamon, the perfect flavor to underscore the apples. Then, using the same care they used to assemble the ingredients, they perfectly bake the pie, pulling it out of the oven at the exact moment the apples are soft enough to be toothsome but still crunchy enough to deliver the ideal balance of taste and texture.